• Culinary science and hospitality research
• /
• v.18 no.5
• /
• pp.293-304
• /
• 2012

This study was conducted to improve the sensory acceptability of modified Kochujang added with Tofu powder(25%, 50%, 75%, 100%) instead of Meju powder. These Kochujang samples were fermented for 45 days and examined in physicochemical properties and sensory characteristics. The result was as follows. Moisture content of the control was higher than that of the other Tofu powder Kochujang samples, which lasted for 30 days of storage. Moisture contents of all samples were increased by storage time. The pH of Kochujang added with Tofu powder was higher than that of the control. In general, pH values were decreased by storage time. Acidity decreased with Tofu powder increased while it generally increased with more storage time. In the lightness(L value), redness(a value) and yellowness(b value), control Kochujang was the lowest. There were no significant differences in the reducing sugar contents except 45 days. In sensory evaluation, color of Kochujang was evaluated light and off-flavor got weaker with Tofu powder increased. In the sensory attributes of odor, taste, overall acceptability, Tofu powder added Kochujang had high scores than the control, and especially 100% TP Kochujang had the best score.

• Applied Biological Chemistry
• /
• v.37 no.5
• /
• pp.370-378
• /
• 1994

Soybean curd added with 40% of cow’s milk was prepared with eight coagulants such as calcium acetate, calcium lactate, calcium chloride, calcium sulfate, magnesium chloride, glucono-delta lactone (GDL), acetic acid and lactic acid. The curd products were evaluated by the chemical composition, coprecipitation porperties, mineral content, yield, color and textural characteristics. The lowest concentrations for protein coprepitation were 0.3% (v/v) for calcium salts, 0.4% (v/v) for magnesium chloride, 0.2% (v/v) for organic acids. Turbidity and crude protein of whey were markedly decreased at these concentrations. The optimal concentrations of coagualnts used for soybean curd preperation were 1.2% (v/v) for calcium acetate, calcium sulfate and calcium lactate, 1.0% (v/v) for calcium chloride and GDL, 0.8% (v/v) for magnesium chloride and lactic acid, 0.6% (v/v) for acetic acid. It was observed that of the eight coagulants tested, calcium chloride provided a satisfactory curd in quality. Calcium content of soybean curds by the calcium salt coagulants was higher than that by organic acid coagulants. Through the examination on the textural properties by a texturemeter was found out that acetic acid treated soybean curd among the organic acids, calcium salts and magnesium chloride treated curds had very high hardness value. All the curd products prepared in this experiment had a pale yellow color as affected by the value of L (lightness), a (redness) and b (yellowness). Although the colorimetric readings showed that the soybean curds prepared with the organic acids had higher L value but lower a and b value in comparison to calcium salts and magnesium chloride treated curds.

• Korean Journal of Food Science and Technology
• /
• v.35 no.3
• /
• pp.436-441
• /
• 2003

The physiochemical properties of wheat flour dough added with onion powder were investigated. The color value of mixed onion powder was added and had low values of lightness and redness, as well as high value of yellowness. Water absorption of the wheat flour dough decreased with the increase in the onion powder. Both development time and stability of the wheat flour dough with onion powder added were less than those of the control. An increase in the added amount of onion powder resulted in an increase of weakness. The maximum viscosity gradually decreased with the increase the amount of onion powder, while the temperature of gelatination did not change. The wheat flour dough extensibility decreased, and the resistance of extension and area under the curve increased in the onion powder. It is of considerable note that the pH of the wheat flour dough decreased in the process of fermentation with an increase in the amount of onion powder.

• Food Science and Preservation
• /
• v.24 no.2
• /
• pp.221-229
• /
• 2017

The effect of sweet potato on the quality of Doenjang was investigated during fermentation. Viable cells of yeast decreased gradually after 4 weeks of fermentation, but those of aerobic bacteria increased in the late stage. Amylase activity of Doenjang was higher in the late stage of fermentation, while neutral protease maintained high activity during fermentation. Hunter L and b values of Doenjang decreased gradually during fermentation, while a value was increased. The pH of Doenjang decreased gradually until 10 weeks of fermentation, and the titratable acidity was low in the sweet potato added groups. The acid value was low in the Shinyulmi sweet potato added Doenjang. Water activity and oxidation-reduction potential of Doenjang decreased during fermentation. Reducing sugar of Doenjang decreased in the middle stage of fermentation, and it was low in sweet potato added groups. The alcohol content of Doenjang decreased after 2 weeks of fermentation. Amino and ammonia-type nitrogen of Doenjang increased during fermentation and reached the maximum after 10 and 12 weeks of fermentation, respectively. After 12 weeks fermentation, 8% of Shinyulmi sweet potato added Doenjang was more favorable taste, flavor and overall acceptability (p<0.05) than the control or the Yeonwhangmi sweet potato added groups.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.10
• /
• pp.1444-1448
• /
• 2006

This study was investigated for quality characteristics of Baechukimchi with ginseng during fermentation. For Baechukimchi preparation, original ingredients of Baechukimchi and high contents of ginseng were used. In the initial pH and titratable acidity of each samples, ginseng -added Kimchi showed a little higher value than pH 5.48 and 0.25% acidity of the control Kimchi. Ginseng-added Kimchi showed higher values of total microbes $(1.90\times10^6\sim2.93\times10^6)$ and lactic acid bacteria $(2.21\times10^6\sim2.62\times10^6)$ than the control Kimchi. The control Kimchi was total microbes of $1.59\times10^5$ and lactic acid bacteria of $7.60\times10^4$. According to fermentation periods, ginseng-added Kimchi showed decrease of pH and increase of titratable acidity than the control Kimchi, but it. was not different for the microbes between Kimchi samples. In the taste intensity of sensory evaluation, ginseng-added Kimchi was evaluated higher value than the control Kimchi and kept up texture, properties of initial preparation between samples during fermentation periods. In the crude saponin content, raw ginseng was 5.89% by dry basis and it was decreased to 3.74% after fermentation. And the individual ginsenosides content of Re, $Rg_1$, Rf, $Rg_2,\;Rh_1,\;Rb_1,$, Rc, $Rb_2$, Rd, $Rg_3$, but $Rg_3$ were decreased and $Rh_1$ were increased from 16.6 mg%, and 22.2 mg/% to 59.2 mg%, and 39.4 mg%, respectively.

• Food Science and Preservation
• /
• v.18 no.6
• /
• pp.836-843
• /
• 2011

The purpose of this study was to develop a functional hasuo (Polygoni Multiflori Radix) muffin prepared via the replacement of sucrose (SM) with oligosaccharide (fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide). The fructooligosaccharide-added hasuo muffin showed the highest weight while the volume and specific volume were lower in the oligosaccharide-added group than in the sucrose-added sample. The pH of the sucrose-added sample was higher than that of the oligosaccharide-added sample. The lowest lightness value was found in the sucrose-added sample, but the highest redness and yellowness values were found in the sucrose-added sample. The springiness and cohesiveness were highest in the fructooligosaccharide-added sample. The DPPH-radical-scavenging activity of the hasuo muffin including sucrose was 38.67, while that including the oligosaccharide group ranged from 42.87 to 65.95. In the sensory evaluation of the hasuo muffin, the fructooligosaccharide-added sample obtained the highest score in after-swallow, flavor, taste, and texture. The hasuo muffin with fructooligosaccharide and isomaltooligosaccharide obtained high scores in overall acceptability. These results suggest that hasuo muffin with fructooligosaccharide and isomaltooligosaccharide have the potential to become commercially successful muffins.

• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 2004.05a
• /
• pp.365-372
• /
• 2004

The laser welding and its analysis were carried out using high power 6kW $CO_2$ laser for high strength steels such as DP, TRIP and conventional high strength steels. Bead on plate welding of thin sheet was examined to investigate the effect of weld variables of laser welding, and to obtain optimum welding condition. In order to investigate the formability of welded high strength steels, LDH test was added on this work. At high welding speed, the partial penetration was obtained by low heat input. Meanwhile, porosity was formed in the bead at low weld speed because of extremely higher heat input. The optimum welding condition of welding was derived from bead width, penetration and hardness property. It was shown that the DP steels had lower porosity level and smooth bead shape, therefore better laser weldability than TRIP steels and conventional high strength steels. In addition, LDH test shows that the welded DP steels have about $90\%$ formability value of base metal, although TRIP steel and conventional high strength steels have about $80\%$ formability value of its base metal.

• Journal of the Korean Society of Manufacturing Technology Engineers
• /
• v.22 no.5
• /
• pp.767-773
• /
• 2013

A high-pressure, high-pressure drop control valve, which transforms the power transfer of a system by reducing the inlet pressure of 345bartothe outlet pressure of 112bar, is a fundamental component in an offshore plant process. With the increasingly growing market share of the maritime industry, this valve has been expected to be a high-value-added product. This study not only analyzes the relation between pressure drop and fluid velocity in a trim by using fluid analysis, but also examines the possibility of cavitation in a valve in addition to the plot for the extension of lifespan. Based on the analysis results, the design and production method of the valve are established, and accordingly, performance evaluation is carried out. It is demonstrated that the pressure drop from 345bar to 112bar is more feasible in the presence of the trim, which can induce a continuous and diminutive pressure drop in order to prevent cavitation in a high-pressure drop control valve. Furthermore, despite the fluid velocity near a seatring being found to be over 30m/s, the lifespan of the valve is determined to be adequate considering the operation condition of a prototype valve of 80%.

• The Transactions of the Korean Institute of Power Electronics
• /
• v.26 no.3
• /
• pp.176-182
• /
• 2021

This research proposes a high-frequency circuit that can accurately predict the differential mode noise of single-phase inverters at the circuit design stage. Proposed single-phase inverter high frequency circuit in the work is a form in which harmonic impedance components are added to the basic single-phase inverter circuit configuration. For accurate noise prediction, parasitic components present in each part of the differential noise path were extracted. Impedance was extracted using a network analyzer and Q3D in the measurement range of 150 kHz to 30 MHz. A high-frequency circuit model was completed by applying the measured values. Simulations and experiments were conducted to confirm the validity of the high-frequency circuit. As a result, we were able to predict the resonance point of the differential mode voltage extracted as an experimental value with a high-frequency circuit model within an approximately 10% error. Through this outcome, we could verify that differential mode noise can be accurately predicted using the proposed model of the high-frequency circuit without a separate test bench for noise measurement.

• Knowledge Management Research
• /
• v.17 no.3
• /
• pp.181-206
• /
• 2016

Under the influence of growing popularity of "hallyu" (Korean wave), corporates that have copyrights such as music, movie, drama as their core competitiveness are showing continuing growth. In Addition, they built on contents are rapidly growing, interests in protection and management of intellectual property rights linked to contents are growing. Global contents development corporates are making great efforts to create profits out of copyrights. They could utilize original contents to strengthen brand value use it to produce additional contents in current market. Also they take advantage of existing storyline of the contents and strong brand to explore new markets. This paper looks into Value articulation model by Professor James Conley and analyzed the firms that utilized intellectual property rights to extend the period of protection, strengthen their competitiveness and succeeded in breaking into new market by using the rights they possess. Also, this paper examines the usage of intellectual property rights and business expansion strategy of of Iconix, the Korean entertainment company, which gained tremendous popularity in last ten years using this model. In Value articulation model, Conley classifies the process of exploiting the portfolio of the single product's(or service's) intellectual property right for a period of time into three stages ; value transference, value translation, value transportation. Pororo's strategy of utilizing intellectual property right is suggestive to domestic entertainment companies. Under the influence of hallyu" (Korean wave), domestic contents such as movies, dramas and music are enjoying the high level of popularity recently not to mention animations. In reality, Korean entertainment companies who have no background or experience of Intellectual property rights are not creating enough added values compared to fast growing market. It is believed Iconix's intellectual property rights management strategy will suggest positive aspects to domestic companies. Moreover, I hope various intellectual property rights management strategies including Conley's value articulation are studied and they can make contributions to managing domestic entertainment companies.